This rib recipe is different from pre-boiled versions. It's a simple and tasty way to enjoy ribs in a different way.

Yield: 2 servings

Duration: 50 minutes, plus marinating time

The blueberry barbecue sauce, with its smoky notes from smoked dune pepper and caramelized with birch syrup, is sure to delight all your guests. The result is a delicious BBQ meal to accompany grilled vegetables.

Ingredients

For the ribs:

2 packages of Quebec pork back ribs, St-Louis style
2 dried juniper berries
2 smoked dune peppercorns
1 tbsp oil (your choice)

For the sauce:

Frozen Quebec blueberries 1 cup
1 small Spanish onion
1 tbsp birch syrup
1/4 cup apple cider vinegar
1/4 cup ketchup
2 tbsp La Morin mustard
1 tbsp red miso
2 to 4 dried juniper berries
1/2 tsp smoked dune pepper

Preparation

Pat the ribs dry with paper towels. Using a small knife, remove the membrane from the back (inner side) of the ribs. Then cut each portion between the bones to separate the pieces.
Using a mortar or coffee grinder, grind the spices with the salt. Place the ribs in a dish, pour over the oil, and add the spices. Mix well to coat the meat. Cover and marinate in the refrigerator for at least 3 hours, or up to 48 hours.
In a saucepan, sauté the finely chopped onion in 1 tablespoon of oil for 3 minutes over medium heat. Add all ingredients. Cook over low heat for about 20 minutes, stirring occasionally. Blend if desired for a smooth texture.
Preheat the grill to 450°F. Place the ribs on the hot grill and sear for about 3 minutes per side. Then, move the pieces to one side of the grill, then turn off the burners under these ribs (or set them to very low heat), leaving the other side lit. Close the lid and continue cooking indirectly at about 375°F for 25 minutes.
Place the ribs in a bowl with 1/2 cup of blueberry BBQ sauce and coat well. Return to the grill over high heat and grill for 2 minutes per side to caramelize the sauce. Serve with the remaining blueberry BBQ sauce on the side. Garnish with green onions, if desired.

Enjoy your food!